Inspiring Recipe | Shrimp Biscuits

Shrimp Biscuits

We made these scrumptious bites over the past weekend. They were gobbled up quite quickly. Yumm-O.

We used refrigerated Buttermilk Biscuits, cut them in half and place each half in a lightly coconut oil lined cupcake baker.  We sauteed pre cooked shrimp and seasoned with chives and mayo.  Placed the shrimp marinade on top of the biscuit dough and placed in oven 15-20 minutes and Voila!


Summer Cooking

Now that it is finally warm in the CT, let’s start enjoying the outdoors.


A recipe I am  in love with here.

Lemon Chicken/ Roasted or Grilled (YUMM-O)

1 3 ½-pound chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Hibiscus Tea

The Power of Tea

I just made this fresh batch of Hibiscus Tea with Lime and Coconut flavor. Yumm-O!

HibiscusMy little Recipe:

2 oz of dried Hibiscus Tea leaves

2 TBSP of Coconut Oil

2 TBSP of Agave

2 Limes

Bring 4 cups of water to boil. Add in dried Hibiscus leaves and simmer for 10-15 mins. Drain tea from leaves.  I keep my leaves and dry them out for 1 more usage later.Take liquid into a pitcher and add Agave, Coconut Oil and freshly squeeze in the Limes.  You can leave the limes in for added flavor. Refrigerate for 1 hour prior to taste. You may want to add more water or a seltzer (as desired) since the mixture is quite strong.

Some health benefits here and here.




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Our favorite Recipe of the Week

Herb Roasted Lamp Chops


The chops don’t need to marinate long to take on great herby flavor.


  • 4 large garlic cloves, pressed
  • 1 tablespoon fresh thyme leaves, lightly crushed
  • 1 tablespoon fresh rosemary leaves, lightly crushed
  • 2 teaspoons coarse kosher salt
  • 2 tablespoons extra-virgin olive oil, divided
  • 6 1 1/4-inch-thick lamb loin chops


Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.

Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.

Courtesy of


Asparagus Soup with Sea Scallops

Yumm-O Alert!

Asparagus Soup with Sea Scallops

8 tablespoon butter

8 small leeks (trimmed and chopped)

6 cups of water

1 small, baking potato, peeled and chopped

2 ¼ teaspoons salt

1.2 teaspoon of ground pepper

½ teaspoon cracked pepper

1 cup of chicken stock

2 pounds fresh asparagus, timed, peeled and coarsely chopped

1 cup of heavy cream

  1. In a medium size heavy stock-pot over medium heat, melt the butter. When the following has subsided, turn the heat to low and add the leeks, Let them steeps until they are soft, approximately 10 to 12 minutes. Do o let ten brown.
  2.  Add the water, potato, salt, both peppers, and chicken stock, and turn the heat back up to medium high. Let the mixture simmer for 13 minutes, until the potatoes are soft.
  3. Add the Asparagus and bring the soup to a boil for 5 to 7 minutes, until it has reduced by approximately a quarter. Remove it from the heat
  4. In a food processor fixed with metal blade, puree the soup – in batches, if necessary – until it is very smooth, then stir in the heavy cream.
  5. Put one serving of sea scallops in the bottom of each bowl before adding the soup.


2 tablespoons butter

1 tablespoon olive oil

1 pound of sea scallops

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon minced garlic

¼ cup dry vermouth

1 tablespoon lemon juice

1 tablespoon chopped parsley

  1. In a heavy nonstick skillet over high heat, melt the butter and oil together. Place the scallops, salt and pepper in the medium size mixing bowl and toss the scallops in the seasoning.
  2. When the butter’s foaming has subsided, place the scallops in the pan and sauté them for 3 minutes until a brown crust forms.
  3. Turn the heat down to medium low and turn over the scallops. Add the garlic, vermouth, and lemon juice and sauté for one more minute, then turn off the heat. Remove the scallops with tongs and place on serving in the bottom of each soup bowl before adding he soup.
  4. To serve the scallops on their own, place them on serving platter, pour the remaining sauce from the pain over them and garnish with parsley.

Recipe by Alex Hitz for House Beautiful

Breakfast in Bed Weekends

French Toast with Peaches and Mascarpone Cream

Found on

Found on


French Toast:
4 eggs
1 cup milk
1 tablespoon ground cardamom
Butter, for cooking
12 slices high-quality white bread

1 cup water
3/4 cup light brown sugar
1 tablespoon fresh ginger, peeled and chopped fine
Butter, for cooking
8 peaches, peeled and sliced

Mascarpone Cream:
1 cup (8 ounces) heavy whipping cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 8-ounce tub Wisconsin Mascarpone Cheese, at room temperature

 Cooking Directions:

For the French toast, combine the eggs, milk, and cardamom in a bowl large enough to accommodate the bread slices, and blend until smooth. Over medium heat, melt 4 tablespoons butter in a skillet. Dip the bread slices into the egg mixture and fry a few slices for 2 to 3 minutes on each side, until golden brown. Reserve in a warm place. Repeat the process until all of the bread is used, adding more butter as necessary. Do not crowd the slices.

For the syrup, combine the cup of water with the brown sugar and the chopped ginger. Bring to a boil and simmer 5 minutes. Strain the syrup through a wire sieve and reserve. This step may be done in advance.

In a sauté pan, melt a small portion of butter to coat the pan bottom and sauté the peaches until just warm. Add the reserved ginger syrup and bring to a simmer. Turn off the heat and reserve.

For the Mascarpone cream, in a stainless steel bowl, whip the cream with the tablespoon of sugar and the vanilla extract until it forms soft peaks.

Place the cheese in a second bowl and fold in one-third of the vanilla cream mixture to blend the cream and the cheese. Add the remaining cream and blend gently again until incorporated. Avoid over-mixing. Chill the cream until serving time.

To serve the French toast, cut the reserved toast slices diagonally and arrange them in the centers of twelve individual serving plates. Spoon some of the peach compote onto the French toast. Top with the mascarpone vanilla whipped cream.

Manchego Spain Cheese Recipe

Pear and Manchego Salad

Finding innovative ways to eat my beloved Manchego Cheese. Here’s one from RealSimple.




  1. In a large bowl, combine the frisée, pears, pomegranate seeds, and cheese.
  2. In a small bowl, whisk together the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisking constantly, gradually add the oil. Toss with the salad.